Oh, how I loved these burgers. There’s really not much else to say.

The warm jerk-seasoned burgers coupled with the cool, crunchy  coleslaw is not a combo I would have ever thought up myself, but it works so well. I used the homemade jerk seasoning listed below, but a store-bought seasoning would also work fine.

Island Jerk Burgers with Zesty Coleslaw
(from Pennies on a Platter)
Serves 4

2 c. shredded cabbage mixture for coleslaw
1/2 medium red onion, peeled, halved and sliced very thin
1/2 red bell pepper, seeded and finely sliced
1/2 c. mayonnaise (homemade or store-bought)
1 t. hot sauce
Zest and juice of 1 small lime
1 t. honey
2 garlic cloves, minced
1/2 t. salt
1/4 t. black pepper
1.5 pounds ground beef
4 t. jerk seasoning (recipe below)
4 slices cheddar cheese
4 burger buns

Combine the cabbage, red onion and bell pepper in a large bowl. In a separate small bowl, mix together the mayonnaise, hot sauce, lime zest and juice, honey, garlic, salt and pepper. Toss it into the cabbage mixture to coat. Chill in the refrigerator for at least 1 hour, and up to 24 hours.

Heat up your grill. Shape the beef into 4 individual patties. Rub each patty with the jerk seasoning, adding additional salt and pepper as desired. Grill the burgers until cooked to desired doneness, flipping once. Lightly toast the buns of the grill. Place a slice of cheese on the bottom half of the buns and heat briefly to melt. Assemble burgers on top of the cheese and topped with a pile of coleslaw.

Jerk Seasoning
(from Pennies on a Platter)
Makes 1/4 cup

2 T. dried minced onion
1 1/2 t. dried thyme
2 t. ground allspice
2 t. ground black pepper
1/2 t. ground cinnamon
1/2 t. cayenne pepper
1/2 t. salt

Place all ingredients in a small jar. Secure the lid and shake to thoroughly combine. Store in a cool, dry place until ready to use.

To use: Rub surface of meat with oil and then the seasoning. Or, use in any recipe calling for jerk seasoning.